By Mr Organic
Average rating: 5.0 • Rated by 7 users
Total time: 35 min
Preparation time: 5 min
Cooking time: 30 min
Cooking method: Cooking
Warm up yourself with this hearty butternut squash and plump butter beans soup. It is the perfect meal to enjoy during autumn. Have it with fresh sourdough bread.
In a large saucepan heat the rapeseed oil over medium heat. Add in the chopped shallots and allow for them to soften and brown for 3-5 minutes.
Deglaze the pan with the ale, then add in the butter beans and squash cubes. Cook for about 2 minutes.
Add in the turmeric, soy sauce and black pepper, then pour in the stock and bring to a simmer. Allow for the soup to simmer for 20 minutes, then transfer to a blender and blitz until smooth. Return to the pan and season to taste with salt.
Top the soup with 1-2 Tbsp. Grilled Pepper Stir In. Serve with crispy sage leaves and fresh sourdough on the side.
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